First Course – Pinot Gris
Apple and Brie Cheese Beggars Purse
Maryland Crab Fritters with Avocado Mango Salsa
Pinot Gris-Fruity with flavors of honey, apple, pear, vanilla and citrus with crisp acidity.
Goes well with fish, seafood, chicken, pork and Asian cuisine.
Second Course – Proprietors Rose’
Chicken Veronique Salad – Bleu Cheese and Chicken Roulade served on a
bed of “Bibb” Lettuce with Red and Green Grapes, Bleu Cheese Crumbles, and Citrus Vinaigrette
Proprietor’s Rose’-Dry Rose made from a blend of Cab Franc, Merlot, Petite Verdot and Lemberger.
Soft cherry and berry notes with subtle tannins and nice acid.
Third Course – Gewurztraminer
Bronzed Sea Scallops on a bed of Zucchini Noodles and Confetti Quinoa
Gewürztraminer-Aromatic—full of fruit, lychee and spice notes.
Pairs well with spicy foods, rich cream sauces, mild cheese, poultry, grilled fish and pork.
Intermezzo
Green Tea Sorbet
Fourth Course – Lemberger
Marinated and Grilled Local Bison Tenderloin Medallions
with a Whole Grain Mustard and Caramelized Onion Confite
Lemberger- A traditional grape of Austria makes an easy drinking wine. Has soft fruit flavors with hints of pepper.
Pairs well with pasta, turkey, barbecued meats, lamb, veal & chocolate.
Fifth Course – Riesling
Lemon Curd Tartlet rafted on a pool of Raspberry Puree
Riesling- Crisp, light and delicate with hints of mineral notes, rose petal and citrus. This wine is a light Alsatian-style Riesling.
A great party, reception and all round drinking wine. Goes well with seafood, fresh fruit, appetizers and Asian food.
Call for reservations $60 plus Tax & Gratuity
